Lemon Cranberry Pie
The combination of soft dough, the tartness of cranberries and a crunchy top layer creates a wonderful taste. Lingonberries can be used as an alternative to cranberries. The recipe is designed for 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- butter 250 g
- sugar 150 g
- eggs + 2 egg whites 3
- juice of two lemons
- flour 550-600 g
- baking powder 10 g
- egg yolk 2
- butter 100 g
- sugar 150 g
- zest of two lemons
- flour 150-200 g
- cranberries 300 g
Instructions
Step 1 of 14
Zest the lemons (using a special knife or a fine grater).
Step 2 of 14
Squeeze the juice from the lemons.
Preparing the dough
Step 3 of 14
Cream the butter and sugar.
Step 4 of 14
Add the eggs and mix.
Step 5 of 14
Add the juice, mix.
Step 6 of 14
Stir in the flour and baking powder, knead into a medium-consistency dough.
Preparing the topping
Step 7 of 14
Rub the egg yolks with sugar.
Step 8 of 14
Add butter and mix.
Step 9 of 14
Add the zest.
Step 10 of 14
Mix.
Step 11 of 14
Stir in the flour and mix until it reaches a crumbly consistency.
Step 12 of 14
Grease with butter or line a baking pan (in this case 20×30 cm) with parchment paper. Place and level the dough.
Step 13 of 14
Distribute cranberries over the dough.
Step 14 of 14
Sprinkle the pie with the prepared crumbs, leveling them. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.